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Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 6 servings
Cuisine: Italian
Ingredients: Take 6 tomatoes; 12 mushrooms; 1 tablespoon of chopped parsley; 1 tablespoon of melted butter; 2 tablespoons of bread crumbs; 0.5 cup of finely chopped chicken; salt and pepper

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

120Calories

9 gProtein

11 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories120 kcal

Protein9.4 g

Carbohydrates11 g

Fiber3 g

Sugars6.1 g

Total Fat5.6 g

Saturated Fat2.1 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol20 mg

Sodium44 mg

Potassium779 mg

Calcium23 mg

Iron1.3 mg

Magnesium31 mg

Phosphorus183 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C20 mg

Vitamin A75 mcg

Vitamin E0.8 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.3 mg

Folate46 mcg

Choline45 mg

Caffeine0 mg

Water259 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 83. The excerpt below is the record exactly as published.

Stuffed Tomatoes. Take 6 tomatoes and 12 mushrooms, 1 tablespoon of chopped parsley, 1 tablespoon of melted butter, 2 tablespoons of bread crumbs, % cup of finely chopped chicken, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.